Cream Fillet with Chicory Croutons

Preheat electric stove to 150 degrees. Rinse and dry the pork fish. Peel and finely dice onion. Clean mushrooms, grate dry, heat lard in a frying pan. Fry fillet in it at high temperature for 5 minutes on all sides, season with salt and season with pepper. Lift out, place in an ovenproof dish and roast in the oven at 150 degrees (gas: level 1) for 25 min.

Sauté the onion in the hot fat until soft. Add mushrooms and roast for 3 minutes. Extinguish with sherry, add whipped cream. Simmer on medium heat for about 5 minutes. Peel the potatoes, cut into quarters and cook in salted water for about 15 minutes. Remove chicory leaves, rinse, dry, cut diagonally into tender strips.

Season the sauce with salt and freshly ground pepper. Remove the fillet from the stove, cut into thin slices and add to the sauce together with the gravy. Cover and simmer at low temperature for a short time.

Heat the milk. Drain potatoes and press through a potato press. Mix in milk, season with nutmeg, pepper, salt, keep warm. Melt butter. Remove the crust from the bread, finely dice and add. Brown briefly. Stir in chicory, season with salt, pepper and sugar.

Serve fillet with mushroom cream and mashed potatoes, sprinkle chicory crouetons, perhaps garnish with herbs.

By the way, did you know that clarified butter is obtained by adding to butter water, milk protein and lactose

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